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| 03.03.12: Cantonese Comfort Food Meal |
Cantonese Comfort Food: Cha Siu, Fried Tofu and Mushroom,
and Bok Choy
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| 03.03.12: Cha Siu |
Cha Siu
6 tbsp of Cha Siu paste marinade (Lee Kum Kee)
3 tbsp of canola oil
approx 3 lbs of pork shoulder
2 tbsp honey
2 tsp water
Prep-work:
1.
Take the pork shoulder or pork butt and cut it
into evenly thick slices around an inch and a quarter thick.
2.
Take a gallon Ziploc bag and place the marinade
and canola oil into the bag (it will be very sticky) so place it in there
carefully
3.
Place the pork shoulder slices into the bag and
coat the meat very well. Massaging
the marinade into the pork is encouraged.
4.
Place in the refrigerator over night.
Procedure
1.
Line a baking sheet with foil and place a wire
rack on top.
2.
Preheat the oven to 375 F.
3.
Place the pieces of pork on the rack, not
letting any of them touch or get too near each other.
4.
Save the marinade for basting later on.
5.
Place the meat back into the oven and bake for
30 minutes
6.
After 30 minutes, flip the meat over with tongs
and baste the other side of the meat very generously.
7.
Put the meat back into the oven and bake for
another 30 minutes
8.
When the meat looks slightly charred on the
outside and has a bright red coating, take the meat out to rest for at least 10
min.
9.
Meanwhile, take the honey and water and mix in a
small bowl
10. Brush
the mixture over the meat to give it a glossy finish.
11. Once
cooled and rested, slice the meat and serve as a main dish or appetizer.
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| 03.03.12: Fried Tofu and Mushrooms |
Fried Tofu and Mushroom **these are approx values, because I need to make sure with my friend what we did exactly, but nonetheless it is very close.
1 pack of fresh shitake mushrooms (1 lbs or so)
1 pack of fried tofu
3 stalks of green onion
3 large cloves of garlic
2 slices of ginger
2 tbsp of oyster sauce
1 tbsp of soy sauce
4 tsp of cornstarch
approx 4 tsp of water
1 tsp of honey
1 tsp of brown sugar
Prep-work:
1.
Take all the mushrooms and clean them with a wet
paper towel (do not run them under water because they will become gummy)
2.
Take the green onion stalks and cut them into
1.5 inch strips
3.
Take the ginger root and cut two slices of
ginger.
4.
Take the cloves the garlic and mince them finely
5.
Take the oyster sauce, soy sauce, honey, brown
sugar and mix in a small bowl
6.
Take the cornstarch and water and make it into a
slurry (to thicken the sauce)
Procedure:
1.
Heat a nonstick pan to medium to medium high
heat and coat the bottom with oil
2.
Drop the two slices of ginger and let the ginger
cook for about a minute
3.
Place the green onion strips, mushrooms and
garlic and cook until the mushroom changes colors
4.
Add a little bit of water (2 tbsp or so) to help
the mushrooms cook through without burning
5.
Add the tofu and allow it to warm through while
stirring
6.
Add the oyster sauce mixture and cornstarch
slurry
7.
Cook until the sauce thickens
8.
Serve hot and in bowl that retains heat
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| 03.03.12: Steamed Bok Choy |
Steamed Bok Choy
1 pack of Bok Choy
2 slices of ginger
2 cloves of garlic
1 tsp of sesame oil.
approx 3 tbsp of water.
Prep-work:
1.
Clean the Bok Choy with running water
2.
Take a ginger root and cut two slices
3.
Mince two cloves of garlic
Procedure:
1.
Heat a pan to medium and coat the bottom with a
little oil
2.
Place the ginger in the oil to cook for a minute
3.
Add the garlic and cook until fragrant
4.
Add the Bok Choy with water and cap the pan so
the veggies can steam
5.
When wilted and shrunk add the sesame oil and
toss lightly
6.
Serve the bok choy on a plate that can hold
water.
